Mascapone cheese is used.
250 grams of animal whipped cream
150ML water 75ML fine sugar 75g egg yolk 2 espresso 40ML rum 15ML gelatin tablets10g.
Appropriate amount of cocoa powder lady finger 1 serving.
The practice of Tiramisu (hard version)
1 Beat the egg yolk to a thick state with an egg beater. Pour the water and fine sugar into a pot and heat it until it boils.
Turn off the fire after the sugar water boils, while beating with an egg beater, slowly pour in the beaten egg yolk. After the egg yolk is poured in, continue to beat it with an egg beater for about 5- 10 minutes. At this time, the temperature of the egg yolk paste should have dropped, which is close to the palm temperature.
3 Pour the cooled yolk paste into a large bowl for later use. If the temperature of the yolk paste is not cold enough, it must be thoroughly cooled before use.
4 Take another bowl, fill it with mascarpone cheese, beat it with an eggbeater until it is smooth, and then mix it with the egg yolk paste.
5 Break the gelatin tablets into small pieces, soak them in cold water (this step can be prepared at the beginning), drain the water, and heat them in water until the gelatin tablets are dissolved to become gelatin solution. Pour the gelatine solution into the mascarpone cheese paste mixed in step 8, mix well 6ML of animal whipped cream until it is soft and foamed (just when lines appear), add it into the mascarpone cheese paste, and mix well with espresso and rum to make coffee wine.
7 Take a piece of lady finger and dip it in the coffee wine quickly, so that lady finger will be covered with coffee wine. Then spread lady finger on the bottom of the cake round mold and repeat this process until the bottom of the cake round mold is covered with lady finger. And pour in half the mascarpone cheese paste.
8 Continue to spread a layer of lady finger dipped in coffee wine on the Mascapone cheese paste, and pour in the remaining half of the Mascapone cheese paste. Put the cake mold in the refrigerator and refrigerate it for five to six hours or overnight. After the cheese paste is solidified, demould it, sprinkle cocoa powder on the surface, and surround it with lady finger for decoration, and Tiramisu will be ready.
Tips
1, different brands of gelatin tablets may have different weights. If your gelatin tablets are only 2.5-3 grams each, you need to use 3-4 tablets to ensure the smooth solidification of cheese paste. Gelatine tablets need to be soaked in water in advance to be soft, filtered and then dissolved. When the gelatin tablets are dissolved in water, the temperature should not be too high, otherwise it will affect the coagulation effect of gelatin tablets.
2. If you don't want to make your own espresso, you can use 1/2 tablespoons of pure instant coffee powder and 40ML of hot water instead.
3. When demoulding, wrap a hot towel around the cake mold, cover it, and let the cheese paste attached to the cake mold melt slightly, so it is easy to demould.
4. It is best to sprinkle cocoa powder before eating to prevent cocoa powder from getting wet. Besides cocoa powder, you can also sprinkle handwriting or patterns with powdered sugar, which is more beautiful.
5. Tiramisu needs to be refrigerated and eaten as soon as possible. If you want to extend the shelf life, you can put it in the freezing layer to freeze hard. Before eating, transfer to the cold storage layer in advance and wait for it to thaw naturally before eating.